Benso: Essentiality Weaving Modernity and Memory
When thinking about Bologna from a gastronomic standpoint, what immediately comes to mind are undoubtedly tagliatelle al ragù, tortellini in brodo, and mortadella. Yet in this city, so deeply rooted in tradition, seafood has long found its own "waterway," arriving fresh every day from the Adriatic to conquer the palates of those seeking an alternative to meat and the usual cured cold cuts.
Today, the art of preparing seafood in Bologna has evolved, finding fresh momentum in a new generation of chefs who handle these ingredients with a delicate touch and a contemporary spirit. They focus on ultra-short supply chains, characterful wine lists, and thoughtfully curated spaces where the experience becomes all-encompassing. Among them, one name deserving special attention is Benso—a historic venue dearly beloved by locals that, after more than a decade of closure, has returned to life thanks to its acquisition by the Morabito family (who also own Roberto Bistrot, celebrating regional culinary traditions with a modern twist, and Trattoria La Corte Galluzzi, offering the historic recipes of Pellegrino Artusi revisited by the chef).
Nestled in the heart of the Jewish Quarter, Benso offers an intimate and modern setting: warm lighting, fuss-free tablesettings, and attentive, precise service. The menu, curated by Chef Corrado Parisi, stands out for a conscious approach that proves how seafood-focused cuisine (and beyond) can express itself with refined simplicity.
Chef Parisi has embraced the concept of "sustainable sourcing," selecting ingredients from the finest dedicated regions while honoring seasonality and quality. The undisputed stars of every dish are vegetable components, handpicked fish, and poultry—with a special focus on duck meat, valued for its high protein and low fat content.
Among the starters, the Baccalà alla bolognese (Bolognese-style salt cod) stands out: a fresh dish where a pil pil sauce, salted lemon curd, and parsley gel highlight the firm texture of the fish. The first courses represent the true soul of Benso: the remilled semolina tagliolino tossed with sea urchins is a pure, unmasked homage to the intensity of the ocean, while the Spaghettone di Gragnano cooked in tomato water, grilled clams, parsley, and Voghiera Garlic PDO creates a bridge between the Emilian land and the briny depth of the sea.
Moving to the main courses, the seared amberjack served with roasted pappa al pomodoro, fennel accompanied by its own aerated sauce, and black Voghiera Garlic PDO exemplifies how precise cooking and quality raw ingredients can be all it takes to craft a simple yet deeply satisfying dish.
The dessert section merits a chapter of its own, keeping in mind that Chef Parisi originally trained as a maître pâtissier. Beyond the irresistible bread—served warm at the start of the meal alongside whipped butter and extra virgin olive oil—highly recommended are the agnolotti filled with chocolate and amaretti in a peach broth with goat cheese gelato: a "not-too-sweet" creation that serves as a perfect pre-dessert before concluding with bomboloni and Sicilian cannoli... a guaranteed hit!
The dessert section merits a chapter of its own, keeping in mind that Chef Parisi originally trained as a maître pâtissier. Beyond the irresistible bread—served warm at the start of the meal alongside whipped butter and extra virgin olive oil—highly recommended are the agnolotti filled with chocolate and amaretti in a peach broth with goat cheese gelato: a "not-too-sweet" creation that serves as a perfect pre-dessert before concluding with bomboloni and Sicilian cannoli... a guaranteed hit!
The wine list is equally compelling: carefully curated with over 300 labels (ranging from iconic wineries to rising stars) spanning mineral white wines from Friuli to dessert Sauternes, along with a selection of sparkling wines that invite guests to unwind and enjoy the conviviality of the table.
Speaking of conviviality, starting July 24th, Benso became the gateway for a delicious journey across the Italian peninsula with "Chef on the Road"—a format set to become a regular event for lovers of good food and a relaxed atmosphere. Every Thursday evening, this refined seafood restaurant in the heart of Bologna transforms into a vibrant lounge dedicated to Italian street food: an informal yet polished aperitivo, offering a taste of the finest street specialties selected from north to south.
From Florentine lampredotto to Palermitan cazzilli, from supplì to Bolognese stecco petroniano, a different menu each week will tell a story of popular tradition through the Benso lens: high-quality ingredients, a creative touch, and tailored pairings with crisp wines, craft beers, or bespoke cocktails.
It is a perfect opportunity to rediscover authentic flavors, chat under the iconic towers, and experience the Bolognese summer with lightness—always with that touch of elegance that makes Benso such a special destination.
